Ingredients

The following ingredients have 4 Servings
  • 1 bag frozen tortellini (a large bag)
  • 9 oz black forest ham lunch meat
  • 1 1/2 cups frozen peas (small bag)
  • 1 ½ cups shredded Monterey Jack cheese
  • 2 cloves garlic (minced)
  • 1 tbsp butter
  • ½ onion
  • 8 oz chicken broth
  • ¼ cup heavy cream
  • Salt and pepper (to taste)

Instruction

  • In a skillet, melt 1 tbsp butter over medium-high heat.
  • Dice ½ an onion and brown in the skillet.
  • Open the ham and dice the ham. Add to the onion mixture.
  • Add the minced garlic and cook until fragrant, 30-60 seconds.
  • In the skillet, add chicken broth and the tortellini. Cover and bring to a boil. Cook for 12 minutes.
  • Pour in ¼ cup heavy cream.
  • Add 1 ½ cups frozen peas (more or less depending on your preference) and stir into the tortellini mixture.
  • Stir in ½ cup of shredded Monterey Jack cheese and season with salt and pepper.
  • Transfer the tortellini mixture from the skillet to a baking dish.
  • Top with the remaining Monterey Jack cheese and broil for about 3 minutes or until the cheese is getting bubbly. Be sure to watch it to make sure it doesn’t burn.
  • Serve immediately.